Soy Sauce


Light and Dark [Shoyu (Japan); Soya sauce (UK)]

For most cooks there are just two significant types, Light (Japanese or Chinese) and Dark (Chinese). As with beer, "Lite" is not the same as "Light", but probably indicates reduced salt. Also, for celiacs, some Tamari type sauces are made with no grain, thus gluten free. Additionally, you should know the difference between Naturally Brewed (generally considered safe) and Artificial (rather questionable) soy sauces.

In the photo, light is on the left, dark on the right. Of course to the specialist and epicure the world of soy sauces is a lot more complicated.

More on Sauces & Condiments.


Naturally Brewed soy sauce is made from soy beans and usually some grain such as wheat, fermented with salt, yeast, mold and bacteria. It is generally considered safe, and being long fermented is free from the toxins and hormones some non-fermented soy products are suspected of.

Artificial soy sauce is made from hydrolized soy protein treated with hydrochloric acid and colored with caramel. In the US such "soy sauce" is generally sold in bottles with Chinese sounding names. Similar concoctions are sold through health food emporiums as "liquid aminos". Scientific investigation reveals these liquids often contain disturbing amounts of toxins and carcinogens.

General & International

Chinese

Japanese

Japan is the land of many regional variations and quality grades of just about everything, and soy sauce is no exception - but most aren't common in North America. Soy Sauce is so important in Japan that Japan has been called "a country with only one sauce".

Korean

Soy sauce is as important in Korea as it is in Japan. Korea has two main types, and a few minor ones.

Taiwan

Taiwan, despite it's Chinese population, has gone pretty much over to the Japanese style soy sauce.

Vietnam

In Vietnam, Fish Sauce takes the place of Soy Sauce in most recipes, but Soy Sauce is used, particularly by Buddhist monks. The Vietnamese prefer a soy sauce similar to the Chinese Light, considerably lighter than Japanese soy sauce. The Korean "Soy Sauce for Soup" could be used as a substitute.

Philippines

Filipino

Toyo

is quite similar to Japanese soy sauce, which can be used as a substitute.

Indonesian

Malaysia & Singapore

Health & Nutrition

Soy Sauce is high in salt. Low Sodium (Reduced Salt) Soy Sauce (salt is removed after manufacture) is still pretty high in salt, so useless to those trying to reduce blood pressure. Medical sources say reducing sodium has little effect until nearly all salt is eliminated from the diet. In my non-medical opinion this sounds like treating the symptoms, not the disease, by creating an imbalance so extreme it happens to counter symptoms of the real problem. As usual I point to demographics. Japan, a very high salt culture, has traditionally had 1/3 to 1/5 the heart disease rate in North America, but this is slowly changing as the Japanese adopt a more Western diet and sedentary lifestyle.

Because naturally brewed Soy Sauce is a long fermented product, it is free from the toxins and hormone-like substances some soy products have been suspected of, and is generally considered safe. Artificial soy sauces and "liquid aminos" however, made from soy protein and hydrochloric acid, are chemical swills often containing known toxins and carcinogens.

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